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Orange-soy-ginger Duck Breasts https://www.metro.ca/userfiles/image/recipes/poitrine-canard-soya-gingembre-5443.jpg PT15M PT15M PT1H35M
Remove some of the fat from the duck split breasts and score the skin in a cross-hatch pattern. Combine soy sauce with orange juice, ginger, honey and sesame oil. Brush on meat. Refrigerate duck 1 to 8 hours. Preheat oven to 375°F (190°C). Heat a non-stick skillet on high. Add split breasts skin-side down and cook on medium-high for 3 - 4 minutes. Drain off excess fat, if any. Turn split breasts over to brown meat, then turn skin-side down again. Finish cooking in the oven for 6 - 8 minutes. Take out of the oven, cover and let stand 5 minutes before slicing. Serve with sweet potatoes.
4
4 duck split breasts 1 Tbsp. (15 mL) soy sauce Juice of 1 orange 1 tsp. (5 mL) finely grated fresh ginger 1 tsp. (5 mL) honey Few drops of sesame oil Freshly ground peppercorns to taste
Orange-soy-ginger Duck Breasts

Orange-soy-ginger Duck Breasts

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
1:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    duck split breasts
  • 1 Tbsp.
    (15 mL)
    soy sauce

  • Juice of 1 orange
  • 1 tsp.
    (5 mL)
    finely grated fresh ginger
  • 1 tsp.
    (5 mL)
    honey

  • Few drops of sesame oil

  • Freshly ground peppercorns to taste
Imprimer ma sélection

Preparation

Remove some of the fat from the duck split breasts and score the skin in a cross-hatch pattern.

Combine soy sauce with orange juice, ginger, honey and sesame oil. Brush on meat. Refrigerate duck 1 to 8 hours.

Preheat oven to 375°F (190°C).

Heat a non-stick skillet on high. Add split breasts skin-side down and cook on medium-high for 3 - 4 minutes. Drain off excess fat, if any.

Turn split breasts over to brown meat, then turn skin-side down again.

Finish cooking in the oven for 6 - 8 minutes.

Take out of the oven, cover and let stand 5 minutes before slicing.

Serve with sweet potatoes.

Source : Chef Josée Robitaille

Wine and meal pairing

Aromatic and robust

Aromatic and robust

With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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